12 c. chopped cabbage
1 large onion
6 tbsp. butter, divided
1 can cream mushroom soup
8 oz. processed American cheese, cubed
salt and pepper to taste
1/4 c. dried bread crumbs
1 lb. ground sausage (if desired)

Cook cabbage until tender; drain and put aside. Sauté onion with 5 tablespoons butter. Add soup and cheese until melted. Remove from heat. Stir in cabbage, salt and pepper. Put into greased 2-quart baking dish. Melt 1 tablespoon butter and add bread crumbs to top of casserole.

Bake for 20 to 30 minutes.